Cherry tomatoes are burst, then slowly simmered in a deeply aromatic vegetable broth that’s finished with chewy, nutty pearl couscous, making this one-pot Burst Tomato Soup with Pearl Couscous a nourishing, hearty meal for cold winter days.
The secret to this delicious and nourishing Burst Tomato Soup with Pearl Couscous is in the broth. Homemade vegetable broth is so easy to make and easily customizable. Not only that, and most importantly, making your own broth means having more control over the ingredients and the amount of salt that’s added, so there’s no risk of hidden ingredients making their way into it.
I love making this soup when I’ve had a long day and don’t want to overthink dinner. It’s especially nice on a chilly evening when all you want is to cuddle up with a bowl of soup, put a movie on, and relax. As the broth simmers away, you’re free to do anything else that needs to be done around the house. There’s barely any chopping involved, so prep work is minimal.
This soup is made with a simple burst tomato base, but you can add any vegetables you have lying around, like carrots, celery, or even potatoes. If you happen to have leftover parmesan rinds, don’t throw them away. Store them in an airtight container in the freezer and add them to your next soup, tomato sauce, or broth. They add a nice salty flavor and help thicken it up. Let’s go over the details.
Building the Foundation
A rich broth starts with the aromatics – the foundation that takes a dish from good to great.
Aromatics are combinations of vegetables and herbs (and sometimes meats) that are heated in fat, like butter or olive oil. The fat helps the ingredients release their aromas and impart deep flavor into the dish.
The vegetables are usually a mix of onions, carrots, celery, leeks, fennel, parsnips, or whatever you have on hand. As for the herbs, a classic mix of parsley, thyme, and bay leaf can be tied together in a bouquet garni, while rosemary, tarragon, and peppercorns are also great additions.
The vegetables can be part of the final dish, in which case you’ll want to finely chop the aromatics. But they can also be strained and fished out, like in a stock, so you don’t need to worry too much about finely chopping them – a rough chop will do.
If you’re feeling spicy, add in some chopped chilies or red pepper flakes. Then there’s also garlic, green onions, and fresh ginger. Don’t get too stuck on ratios or measurements. If you love garlic, add more garlic. If you love onions, add more onions, and so on and so forth.
Season as You Go
Seasoning throughout the cooking process means every bite gets infused with flavor, not just the exterior. Make sure to add a pinch of salt every time you add a new layer of ingredients. Taste and adjust as you go.
The lemon juice at the end brightens and balances the flavors, cuts the richness, and makes the soup more vibrant by adding complexity. Just like salt, acid enhances other flavors, balancing saltiness, sweetness, and fat, making the dish taste clearer and more defined.
If you want your soup to be a little heartier, or if couscous is not your thing, try adding your favorite grain, like quinoa or rice, or a short pasta, like orzo. I like adding pearl couscous for its chewy texture and the fact that it cooks so quickly. Whatever you choose, allow the broth to simmer for 45 minutes to 1 hour so the flavors can really develop and deepen. Finally, add the couscous a few minutes before you’re ready to serve.
A Couscous That’s Not Really Couscous
Israeli couscous – also known as pearl couscous – shockingly isn’t actually couscous: it’s a machine-made, round pasta with enough chewiness to make it ideal as a base for dishes like grain salads, pasta sauce, and risotto.
Often thought of as a whole grain, this sneaky pasta is made of semolina flour and water and was developed in the 1950s by Prime Minister David Ben-Gurion as a way to feed the influx of immigrants to Israel.
Usually served as a side dish, it works equally well in a room-temperature pasta salad or served warm, with pesto or tomato sauce. Here, it comes to life in a wonderfully flavorful broth, making it a dish that’s both simple and satisfying.
You Might Also Like…
Chicken Noodle Soup: A classic for a reason, this is the kind of soup you make when you want something familiar, grounding, and deeply comforting.
Chicken and Squash Soup: Hearty without being heavy, this chicken and squash soup leans into simple ingredients and slow, steady flavor.
Tomato, Eggplant & Ricotta Pasta: Silky roasted eggplant, jammy tomatoes, and soft ricotta come together in a pasta that feels both rustic and indulgent.
Creamy Roasted Butternut Squash Pasta with Burrata: Rich, velvety, and finished with burrata, this pasta is built for nights when you want something cozy that still feels a little special.
If you make this Burst Tomato Soup with Pearl Couscous please be sure to leave a comment! I’d love to hear from you and I love responding to every comment.
Burst Tomato Soup with Pearl Couscous
4
servings15
minutes45
minutesIngredients
1 medium onion, chopped
1 leek, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 pint cherry tomatoes
1 tsp red pepper flakes
1 tsp fresh thyme leaves
6 cups water
1 parmesan rind, optional
1 cup Israeli couscous
juice of 1/2 lemon
fresh basil, for garnishing
freshly grated parmesan, for serving
kosher salt and black pepper
Directions
Prepare the vegetables: roughly chop the onion and leek, and mince the garlic. The vegetables will later be strained if desired, so precision isn’t necessary here.
Build the base: heat the olive oil in a large pot over medium heat. Add the onion and leek and season with salt and black pepper. Salting at this stage helps draw moisture out of the vegetables, allowing them to soften evenly and begin forming the foundation of the broth. Cook, stirring often, until the vegetables are soft and translucent, but not browned.
Add the cherry tomatoes and cook for about 10 minutes, until they begin to burst and release their juices. Use a wooden spoon to gently smash some of the tomatoes to thicken the base, leaving others intact for texture. Season again lightly with salt and pepper.
Bloom the aromatics: add the garlic, red pepper flakes, and thyme. Cook for about 1 minute, stirring, until fragrant. This helps bloom the spices and deepen their flavor without burning the garlic.
Pour in the water and bring to a boil. Add the parmesan rind, then reduce the heat to medium-low, cover, and simmer for 40-45 minutes. This longer simmer allows the vegetables and rind to fully infuse the broth. Taste and adjust seasoning as needed.
Remove the parmesan rind and fish out any large vegetable pieces if you prefer a cleaner, more brothy soup.
Stir in the Israeli couscous and cook for about 10 minutes, or until tender. Keep in mind that pearl couscous continues to absorb liquid as it sits, so the soup will naturally thicken over time. Add more water, if needed.
Stir in the lemon juice. Ladle into bowls and garnish with fresh basil and grated parmesan. Serve.
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